Beer

Tap into the Art and Science of Brewing

Charles Bamforth

Updated information on the increasingly consolidated world beer market

More material on the history of beer, especially in the United States

Expanded sections on the various styles of beer

Large targeted audience of domestic home-brewers, microbreweries and beer connoisseurs

Convenient, useful information on brewing all in one well-priced volume

Beer

Tap into the Art and Science of Brewing

Third Edition

Charles Bamforth

Description

Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.

Beer

Tap into the Art and Science of Brewing

Third Edition

Charles Bamforth

Table of Contents

FOREWORD by Professor Graham Stewart PREFACE PREFACE TO SECOND EDITION PREFACE TO FIRST EDITION ACKNOWLEDGEMENTS TABLE OF CONTENTS INTRODUCTION 1. FROM SUMERIA TO SAN FRANCISCO: The World of Beer and Breweries2. GRAIN TO GLASS: The Basics of Malting and Brewing3. EACH TO HER OWN: BEER STYLES4. EYES, NOSE AND THROAT: The Quality of Beer5. THE HEART AND SOUL OF BEER: Malt6. WATER AND GENUINE TERROIR7. THE WICKED AND PERNICIOUS WEED: Hops8. COOKING AND CHILLING: The Brewhouse9. GODDISGOODE: Yeast and Fermentation10. REFINING MATTERS: Downstream Processing11. MEASURE FOR MEASURE: How beer is analyzed12. TO THE FUTURE: Malting and Brewing in Years to ComeAppendix One:SOME SCIENTIFIC PRINCIPLES Appendix Two: GLOSSARY OF TERMS USED IN THIS BOOK FURTHER READING INDEX

Beer

Tap into the Art and Science of Brewing

Third Edition

Charles Bamforth

Author Information

Charles Bamforth is Chair of the Department of Food Science & Technology and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at the University of California, Davis

Beer

Tap into the Art and Science of Brewing

Charles Bamforth

Reviews and Awards

"This excellent book...is a good read for anyone interested in the science of beer or its consumption."--Chemistry World

"Bamforth is an engaging writer and truly knows his brewing. If you're a home brewer, a commercial brewer or a beer fan who wants a comprehensive book on brewing, look no further."--The Oregonian

Reviews of the 2nd Edition:

"Brilliant! There has been an unfilled market for this type of book. . . . Happily, this book . . .is by a wide margin the best reference now available . . . The book is very well written. It has a light, almost breezy style that is mixed with a subtle yet attractively understated British wit. It is above all a great read that is hard to put down. The strongest part of this book is the discussion of the brewing process. . . . In summary, Beer: Tap into the Art and Science of Brewing is a brilliant achievement that nontechnical people will find accessible and quite valuable. It is also highly recommended for technical people because it does show how the art and science of brewing can be communicated effectively to a wider audience." -- American Brewer

"The authoritative, clear and easily understood description of a complex, technical, and sometimes mysterious subject is the book's greatest value."--Choice